Ground beef stroganoff
Ground Beef Stroganoff
Let’s be serious – aren’t we all trying to cut corners and save money where we can? But does that mean we have to give up eating good food? Of course not, which is why this meal is one of my go-to favorites. It can feed a crowd, it’s inexpensive to make, and it uses items I always have in the pantry and freezer. Plus, it just tastes good – and it’s excellent reheated too.
This recipe is from an Emeril Live show and you can find it at The Food Network. I follow Emeril’s recipe except that I omit the mushrooms. I know – you might be wondering how I can call it stroganoff with no mushrooms. I’m just not into mushrooms, so I usually toss in some frozen peas instead and we like that just fine. I always double or triple the recipe because it’s so good to eat it for lunch the next day. And maybe the next day.
Recipe: Ground Beef Stroganoff
(adapted from Emeril Lagasse, Emeril Live)
1/2 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Essence, recipe follows
1 tablespoon olive or vegetable oil
1/4 cup chopped yellow onions
1 cup sliced white button mushrooms
1 teaspoon chopped garlic
1/4 pound small elbow macaroni or wide egg noodles, cooked
2 cups beef broth
1/4 cup sour cream
Grated white Cheddar, optional
Chopped parsley, for garnish
Season the beef with the salt, pepper, and Essence.
In a large skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.
Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. (If you’re like me and opt out of the mushrooms, now’s a good time to toss in some frozen peas.) Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes. (I add a big handful of cheese to the skillet at this point and add additional cheese when it’s plated. You can’t have too much cheese!)
Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.
Recipe: Emeril’s Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.